The requirements of a rapidly changing market call for constant adaptation of the varietal assortment in order to keep pace with competition. Varieties from all over the world are tested for their suitability for cultivation in South Tyrol, with a view to introducing new selections into local fruit growing. Particular attention is paid to fruit quality, storability and favourable plant characteristics. A dedicated breeding programme aims to develop varieties that meet local needs in the best possible way and that are attractive to consumers because of their fruit characteristics. The conservation and pre-propagation of apple cultivars provides nurseries and growers with controlled nursery material.

The Pomology working group deals with:

• Testing new apple varieties, with and without resistance traits, from breeding programmes in the most important apple-growing countries.
• Research to obtain healthy basic material of high pomological value for the propagation of certifiable nursery trees.
• Research into flower biology and suitable pollinators.
• Selection of local varieties with optimal intrinsic quality and marketable characteristics.
• Use of new methods, including molecular biology, to shorten the selection process.
• Testing of new apple rootstocks.

Modern fruit growing aims to achieve regular production of the highest quality at contained costs and in an environmentally responsible way. The correct tree training system and balanced pruning allow sunlight to be used optimally. Targeted regulation of vigour and crop load makes regular yields possible.

Research areas of the Fruit Physiology group:

• Testing new tree forms and training systems that make better use of sunlight.
• Pruning trials to improve fruit quality and limit tree vigour.
• Testing procedures for thinning flowers and young fruitlets to ensure regular crops with good-quality fruit.
• Research into the effectiveness of corrective measures for vigour control

The yield and productivity of cultivated plants depend decisively on the availability of light, water and nutrients. Balanced availability is essential not only to obtain high-quality products, but also to limit environmental pollution as far as possible.

The Soil, Fertilisation and Irrigation working group deals with:

• Field trials with different irrigation systems and water intensities.
• Research into the efficiency of various foliar fertilisers and their secondary effects.
• Trials on the effectiveness of improving light availability through reflection strips.
• Research into the influence of shading caused by hail nets.
• Trials against late frost using alternative protection measures.

BIn the mountain climate at medium altitudes, soft fruit and stone fruit of excellent quality thrive. These crops open up new and interesting prospects for mountain farming and, as a supplementary source of income, contribute to the economic survival of mountain farms. Such prospects require varieties able to adapt to climatic conditions and cultivation methods that take existing structures into account.

The Berries, Stonefruits and Nuts working group carries out:

• Variety trials for potentially suitable varieties for mountain locations at medium altitudes.
• Research into suitable variety-rootstock combinations that are adapted to cultivation even in relatively high-altitude areas.
• Research into efficient cultivation techniques.
• Advice on variety choice and crop management.

Organic cultivation aims to produce high-quality food without using synthetic chemical products on the farm. In South Tyrol, interest in ecological production methods is increasing. Farms from all sectors of agricultural production are increasingly turning to organic cultivation. Experimentation and advisory services geared to practical needs support the development of these cultivation methods.

The Organic Farming working group deals with:

• Trials aimed at controlling the main harmful organisms using products and methods permitted in organic farming.
• Testing varieties to determine their suitability for organic cultivation.
• Regulation of productivity and quality assurance without the use of phytohormones.
• Fertilisation and cultivation practices without synthetic herbicides or mineral fertilisers.
• Advice and training for organic producers.

Changes in varieties and cultivation techniques require vineyards to be renewed periodically. Economic success clearly depends on the use of healthy propagation material suited to the site and production objective. To optimise the choice of variety, clone and rootstock, the relevant reference values are determined in specific comparisons. The available clone platform is continuously expanded with new local selections.

The group mainly deals with:

• Testing new varieties not yet authorised for planting.
• Suitability and wine-quality tests of new crosses tolerant to fungal pathogens.
• Testing new rootstocks with special characteristics, such as resistance to water stress.
• Selection of suitable clones of local varieties and comparison trials among foreign clones of all varieties grown in South Tyrol.
• Maintenance selection and pre-propagation of basic material of approved Laimburg clones.
• Management and expansion of the collection of old varieties and assessment of their suitability for cultivation.

The purpose of experimentation in this area is to identify the compounds that determine the quality of the different South Tyrolean grape varieties and to investigate the agronomic techniques that have the greatest influence on them. Particular attention is paid to cultivation techniques, taking climatic and soil factors into account in order to identify the main quality parameters before harvest. The assessment of grape quality in the vineyard and when grapes are delivered for processing requires methods that are simple, reliable and easy to interpret. This determination is crucial for evaluating and interpreting each vintage with the aim of optimising winemaking techniques for the production of high-quality wines.

• Identification of the main compounds determining the quality of the most important grape varieties.
• Evaluation and development of agronomic techniques for managing quality factors.
• Testing and development of new methods for determining grape quality before harvest.

In-depth knowledge is necessary in order to manage cultivation methods and practices optimally according to variety, production area and type of wine. It is also a matter of harmonising management that fully respects people and the environment with the requirements of quality production. Finally, increasingly evident climate change requires viticulture to adapt its various production methods.

• Physiological disorders of the vine, such as bunch stem necrosis, berry shrivel and berry splitting.
• Soil care and fertilisation.
• Importance of the intensity and duration of vegetative growth for grape and wine quality.
• Methods for promoting grape health and quality.

South Tyrol currently has approximately 5,100 hectares of vineyards, mainly on hilly and sloping sites, ranging from 200 to 1,000 metres above sea level. The vineyard area is managed by about 5,000 farms; on average, each farm cultivates around one hectare of vineyard. Because of fragmented farm structures and local conditions, grape production is very costly, both in terms of labour and related costs. Estimates indicate around 500–700 working hours per year per hectare of vineyard. In recent years, vineyard mechanisation has increased, especially on large farms and through the collective use of agricultural machinery. Experimentation aims to identify improvements in production processes, simple technical improvements and mechanisation options that respect the environment and occupational safety, while taking account of their effects on grape quality.

• Testing mechanisation systems.
• Studies on the rationalisation of production processes.
• Testing alternatives to chemical weed control.
• Verification of yield-estimation methods.
• Testing various auxiliary materials.

Numerous vineyard practices influence grape quality. It is therefore necessary to deepen the understanding of the relationships between agronomic measures and their effects on the analytical and olfactory profile of wines.

• Studies on the suitability of soils for the cultivation of international and local grape varieties.
• Studies on the suitability of new varieties for cultivation in South Tyrol.
• Selection of new clones of local varieties.
• Evaluation of wine quality obtained from new clones.
• Possible effects of using plant-protection products and resistance activators on fermentation and wine quality.

The quality potential present in grapes must be exploited as effectively as possible. This can be achieved by optimising vinification processes. Particular attention is paid to improving typicality, taste sensations and storability of wines. To this end, a large number of wines are produced, analysed individually from a chemical perspective and assessed for their sensory characteristics by dedicated tasting panels. Monitoring fermentation by means of nanovinifications completes the observations. Knowledge gained from experimentation flows directly into advisory services and training for sector operators. Fast, sound and professional advice helps solve problems that arise during winemaking and may affect the quality and therefore the commercial value of wine. Advisory services are geared to all interested South Tyrolean wine producers.

• Optimisation of fermentation processes.
• Optimisation of red-wine vinification processes.
• Evaluation of new technologies for clarification and stabilisation.
• Improvement of yeast nutrition in relation to nitrogen requirements.
• Trials on the release of important substances through cold maceration and the use of enzymes.
• Determination of phenolic maturity.
• Consultancy for winemakers on production and quality-improvement issues.
• Professional training to transfer the results of the most recent experimental trials.

In entomology, basic studies are carried out to understand the biology and ecology of harmful and beneficial insects. One of the main objectives is to develop alternative methods to chemical pest control. The occurrence of insects harmful to agricultural crops is monitored and documented continuously.

Basic studies on the biology of harmful and beneficial organisms. Development and testing of biological and biotechnological alternative methods. Studies on the emergence of resistance in harmful insects. Monitoring of the main insect pests of agricultural crops. Testing the harmful effects of pesticides on bees.

Invasive insects are non-native insect species that are accidentally introduced into the territory as commercial traffic increases.

Activities relating to invasive insects include:

Fundamental research on biology. Monitoring of presence and distribution in the territory. Observations on population dynamics and damage assessment. Experimental trials to evaluate containment methods.

The Phytopathology working group carries out basic studies on the biology and ecology of harmful fungi and bacteria. Particular attention is paid to researching valid alternatives to chemical control.

• Principles underlying the biology of pathogens.
• Development and testing of natural antagonists and use of plant extracts against pathogens.
• Studies on the development of resistance in the pathogens themselves.
• Development of new plant-protection strategies.

By testing plant-protection products, their primary efficacy against target organisms is studied, as well as their secondary effects on the environment. The results form the basis for communications to advisory services.

• Evaluation of new plant-protection products for use in fruit growing and viticulture.
• Testing the secondary effects of active substances on cultivated plants and beneficial organisms.
• Research into application techniques, including optimal timing and techniques for using plant-protection products.
• Development of anti-resistance strategies in plant protection

Herbs, salad plants, aromatic plants, landraces, citrus collection and tropical useful plants.

Extensive and intensive structures; green roofs with a focus on biodiversity.

Greening of masonry facades, greening with climbing plants, options, advantages and disadvantages.

Demonstration garden and vegetable garden with native plant species in raised planters, permaculture, maintained without the use of peat, plastic or mineral fertilisers.

Asian garden, shade garden, rock garden, roadside greenery, natural swimming pool, rose garden, perennial areas, hedges and biodiversity.

The fundamental prerequisite for successful agricultural cultivation is the use of healthy propagation material. As part of the legally required phytosanitary checks, the Virology and Diagnostics Laboratory applies the most appropriate diagnostic techniques to check the health status of propagation material for fruit trees, vines, vegetable plants and ornamental plants.

• Diagnostic checks on mother plants for scions and on stool beds for rootstock production, to detect virus diseases, virus-like diseases and phytoplasmas.
• Virological checks on “Laimburg” vine clones and, within vine clonal selection, on all material intended for propagation. The Laboratory is commissioned by the Phytosanitary Service of the Autonomous Province of Bolzano to carry out diagnostic investigations within the phytosanitary checks performed by the Service for quarantine diseases and diseases subject to compulsory control.
• Annual checks of stone-fruit orchards to monitor the presence of Sharka (Plum Pox Virus).
• Bacteriological tests on seed potatoes for quarantine diseases.
• Diagnostic investigations on plant samples to identify the causal agent of disease and advice on the most appropriate prophylaxis.

The Molecular Biology and Microbiology area includes the Molecular Biology Laboratory and the Food Microbiology Laboratory. The Molecular Biology Laboratory uses various modern techniques, such as qualitative and quantitative polymerase chain reaction (PCR), DNA sequence and fragment-size analyses and many other molecular-biology methods, to perform analyses at the DNA, RNA and protein level. In the Food Microbiology Laboratory, analyses are mainly carried out to determine microorganisms present in food. In addition to classical microbiological methods, modern mass-spectrometry methods are also used. Both laboratories perform analyses for internal research purposes and as a service for third parties.

In this laboratory, the microbial status of food is characterised. Analyses are based on the detection and quantification of a specific microorganism or on determining the total microbial count in a food product. The laboratory has significant experience in characterising microorganisms in wine, beer and other fermented beverages. Analyses are currently performed using classical microbiological methods and are supported by mass-spectrometry-based proteomics, in particular MALDI-TOF mass spectrometry.

In future, the analyses offered will also be extended to other typical South Tyrolean products such as fruit, meat, milk and cheese.

The main objective of Functional Genomics is to link genetic information (genome) with the functions and appearance (phenotype) of an organism. The expression of the characteristic phenotype is influenced by environmental factors, genetic mutations and gene regulation. Functional Genomics focuses on gene expression, the study of the interaction of their products and the effect these have on the characteristics of the organism of interest. This serves to reveal and characterise gene function in different species, for example plants and bacteria.

The appearance, taste, components, susceptibility to disease and many other properties of apples and vines are influenced by environmental conditions, but are first and foremost encoded by genetic factors, namely their genome. The Breeding Genomics working group studies these genetic factors and identifies relevant differences among varieties, the effects they have on plant appearance and how they are transmitted. Exploring defined regions in the apple and vine genome provides information about the authenticity of a variety, its pollination compatibility with other varieties, its susceptibility to pathogens and the potential quality of the fruit.

Within various projects, the basis is laid to answer questions such as:

• Which apple varieties are the ideal pollen donors for my plant?
• Which apple variety do I have in my garden?
• Which apples are allergenic and which could be used to treat birch-pollen allergy?
• Which newly bred apple seedlings have a defence capacity against apple scab?
• Do the rootstocks of my vines correspond to the information on the label?
• Which grape variety is best suited to sustainable cultivation, and how can the quality of new PIWI wines be increased?

The use of DNA tests and defined molecular markers ensures goal-oriented planning of Laimburg Research Centre’s breeding programme for the development of new varieties, with particular attention to quality and sustainability. Thanks to the development of a database of more than 1,000 genetic profiles, an authenticity test for varieties and rootstocks can be offered to all interested parties.

Wine and must analyses are essential for answering scientific questions and ensuring quality in the cellar. In the Laboratory for Wine and Beverages Analysis, chemical-physical analyses are carried out on grape musts, fruit juices and distillates, within experimental projects and as a service for third parties.

To protect their harvest, farmers use plant-protection products. The residues laboratory carries out analyses aimed at ensuring that agricultural products come from environmentally responsible production without exceeding legal residue limits.

• Analysis of residues of plant-protection products, such as insecticides, fungicides, acaricides and herbicides, in agricultural products, soils and water.
• Determination of mycotoxins in fodder and food products.
• Analysis of essences contained in plants.
• Analysis of new active substances for plant protection, such as degradation and drift curves of pesticides.
• Investigations on reference samples within integrated and organic production.
• Development and optimisation of analytical methods for determining new active substances.

Guided tours of the Laboratory of Flavours and Metabolites take place at NOI Techpark in Bolzano South. The laboratory conducts research and performs analyses in the field of food quality and plant health. Natural compounds present in various agricultural products, such as apples, apple juices, grapes, wine, cheese and milk, as well as in plants, such as leaves, roots and wood, are characterised and quantified using the most modern analytical instruments. The laboratory is equipped with state-of-the-art technologies and instruments, such as high-resolution mass spectrometers, and works according to the highest technical standards. The laboratory is also involved in the research activities of Food Technologies and Environmental Technologies at the new technology park.

Guided tours of the Laboratory of NMR Spectroscopy take place at NOI Techpark in Bolzano South. The laboratory deals with the qualitative and quantitative characterisation of small molecules and proteins present in food and plants using a methodology based on high-resolution Nuclear Magnetic Resonance (NMR). NMR spectroscopy is a non-invasive and non-destructive laboratory analytical technique that makes it possible to molecular dynamics. This technique can be used to determine the authenticity, typicality and origin of regional agri-food products, as well as to conduct structural, kinetic and functional studies of biological molecules and to identify new unknown molecules.

Although our research activities focus primarily on the chemistry of foods and plant organs, we are also interested in developing new quantitative NMR spectroscopy (qNMR) methods, which have proved particularly useful in metabolomics. The laboratory instrumentation consists of two JEOL spectrometers, 400 MHz and 600 MHz, equipped with 30-position autosamplers. Each instrument has broadband probes with which one- and two-dimensional spectra of 1H, 13C and 15N nuclei and various heteronuclei of interest can be acquired, such as 19F, 31P and 29S. In addition to analysing samples in solution, the presence of an FGMAS probe allows gel or semi-solid samples to be analysed using magic-angle spinning (MAS). The laboratory is managed together with the Free University of Bozen-Bolzano and is located at NOI Techpark in Bolzano South.

To produce fruit, vegetables and forage of good quality and in the desired quantity, plants must have nutrients available in optimal amounts. Soil analysis and related advice on targeted fertilisation make an essential contribution to successful and environmentally responsible agriculture.

• Analysis of soils intended for all agricultural crops and home gardens.
• Analysis of composts.
• Analysis of potting soils and substrates.
• Analysis of fertilisers and irrigation water.
• Main parameters analysed: humus, texture, pH, lime, main nutrients and micronutrients, Nmin, soluble salts, heavy metals, cation-exchange capacity and germination test.
• Development and evaluation of suitable methods for improving chemical analysis in agriculture.

Leaf analyses, i.e. analyses of plant organs, make it possible to determine the current nutrient status of the plant. This enables early diagnosis of nutrient deficiencies or excesses. Determining the nutrient content of fruit can provide valuable information about quality.

• Leaf analyses in fruit growing and viticulture throughout the growing season.
• Early diagnosis of nutrient deficiencies or excesses.
• Analysis of plant organs to determine main nutrients and micronutrients.
• Determination of nutrients and heavy metals in fruit.
• Analysis to determine the risk of bitter pit in apples, including calcium prediction in July.

Knowing the concentration of substances contained in forage is decisive for successful livestock feeding. Data obtained from forage analysis form the basis for balanced feeding suitable for good performance.

• fnalysis of basic forage, such as hay, grass and maize silage, as well as feedstuffs.
• Analysis of fertilisers, irrigation water and sewage sludge
• Analysis of protein, fibre, ash and crude fat parameters (Weende analysis).
• Analysis of NDF, ADF and ADL.
• Analysis to determine the fermentation quality of silage.
• Determination of minerals and trace elements in forage.
• Development and optimisation of new analytical methods.

The working group operates in Eyrs/Oris in the Vinschgau/Val Venosta, where guided tours are also held. The favourable climate of high-altitude areas, especially in summer, makes it possible to cultivate excellent-quality vegetables that are highly appreciated by consumers. This creates a firm place for open-field vegetable growing within South Tyrolean agriculture.

Practice-oriented trials continuously test new varieties of the most important vegetable crops. This makes it possible to adapt to changing market requirements. Crop management pursues cultivation that is as environmentally responsible as possible and that provides consumers with healthy, high-quality products.

• Variety trials on the most important vegetable crops in South Tyrol.
• Trials on optimal fertilisation according to needs
• Research on planting techniques, crop management and cultivation measures.
• Organic vegetable-growing trials.
• Technical and scientific support and advice for cooperatives and private farms.

The working group conducts its research in Dietenheim/Teodone (Brunico/Bruneck), where guided tours are also organised. Arable crops in mountain areas are not merely an element that enriches the landscape; they also provide valuable raw materials for human nutrition, such as cereals, which represent interesting niche productions for supplementing farm income. Particular attention is paid to local cereal varieties: the systematic collection of genotypes present in the territory helps preserve their genetic variability for future generations. At the same time, the characteristics of these local varieties are studied in order to identify new agricultural uses and thus preserve their local cultivation.

• Variety trials with bread cereals and malting barley.
• Optimisation of cereal cultivation techniques.
• Systematic collection of local cereal varieties, ex situ conservation in the germplasm bank, phenotypic and agronomic characterisation, and research into new possible uses, such as local products.
• Participation in the network supporting the local cereal value chain.

In recent years, interest in medicinal and aromatic plants has grown considerably. This is also evident from the fact that, in the hilly and mountain areas of South Tyrol, the cultivation of aromatic plants has developed to such an extent that it represents an interesting supplementary, or even primary, source of income for farmers. New prospects are therefore opening up for mountain farms and may help ensure their economic survival.

The aim of the Alternative Crops area is to provide growers with the necessary know-how, both theoretical and practical, and to promote the dissemination of innovative specialist knowledge. This creates the conditions for producing high-quality organic products in South Tyrol that can be marketed continuously over time, thereby ensuring adequate income for farms. Choosing the most suitable varieties and cultivation sites, optimising agronomic techniques, and professionally drying and processing plant material are prerequisites for creating high-quality products.

• Cultivation trials of different medicinal and aromatic plant species.
• Study of product quality and constituents.
• Study of agronomic cultivation techniques and crop care.
• Fertilisation, weed control and phytosanitary aspects in organic cultivation.
• Technical and scientific support and advice for growers.

The working group conducts its research in Dietenheim/Teodone (Brunico/Bruneck), where guided tours are also organised.

In mountain areas, meadows and pastures not only provide the basic forage for livestock feeding, but also constitute a genetic reservoir for flora and fauna and provide recreational and landscape functions for people. Cultivation practices must form the basis for sustainable forage production consistent with the ecological characteristics of the site and for animal-welfare-friendly feeding.

• Variety trials for forage plants.
• Development and testing of seed mixtures for permanent meadows.
• Sustainable management of meadows and pastures.
• Production and vegetation dynamics.
• Fertilisation and nutrient balance.
• Estimation of forage quality.
• Drought damage in relation to management intensity.
• Prevention and control of weeds in pastures.
• Optimisation of stocking rates on alpine pastures.
• Costs of forage production in mountain environments.

The freshness of freshly harvested fruit and vegetables must be preserved over time through appropriate storage. This allows consumers to have high-quality fruit available for longer. It also makes it easier to respond to seasonal market fluctuations. Product freshness is maintained through storage techniques that respect consumers and the environment.

Definition of the optimal ripening stage for long-term storage of individual varieties.
• Determination of fruit quality and development of innovative methods.
• Research into the influence of cultivation methods on the storability of fruit.
• Reduction of storage losses caused by pathogens, physiological disorders and deficiencies related to cultivation.
• Validation and development of storage methods for established and new varieties.
• Advice for South Tyrolean fruit-growing cooperatives and associations.
• Knowledge transfer.

The working group operates in a laboratory at NOI Techpark in Bolzano South, where a new pilot plant (DIC) for apple drying is installed. The working group is dedicated to product development and to studying the quality, hygienic-sanitary and functional aspects of foods, especially fruit and vegetable derivatives, also in relation to shelf life and processing operations. These processes are reproduced and optimised using pilot plants for evaluating homogenisation processes, including high pressure, drying at low temperature, juice production and puree production.

Analytical aspects of interest relate to the chemical-physical and microbiological stability and to the thermophysical and mechanical characteristics of food products and/or ingredients.

The research activities carried out by this working group concern agri-food transformations obtained by fermentation and spirit beverages such as distillates and liqueurs. The objectives of the investigations are: the study and implementation of food-technological processes for transforming raw materials; the development and improvement of practices and technological applications for producing fermented beverages based on fruit, such as cider, cereals, such as beer, and honey, such as mead; and the distillation process for obtaining distillates, including optimisation of the cut of the different fractions, and fruit spirits, including enhancement and recovery of aromas during distillation. Studies are carried out to assess agri-food quality indices and trials are conducted to formulate new fermented and distilled products.

Experimental Equipment

• Automated system for cereal micromalting.
• Automatic brewing system.
• Still with plate column and dephlegmator.
• Automated system for sparkling-wine production.

The research activity of the working group takes place in the new Stadio Laimburg building and is dedicated to the sensory and instrumental characterisation of food products and to the analysis of consumer preferences.

The use of a multidisciplinary approach to sensory analysis — sensory evaluation carried out by a trained panel in combination with physical-chemical analyses and consumer tests — makes it possible to describe product quality objectively from an organoleptic perspective and to predict consumer responses.

The work focuses on the characterisation of sensory quality and shelf-life studies, the enhancement of typical products and the evaluation of the effects of innovations and processes on product sensory characteristics.